Microbiology The milk streptococci produce acetoin that gets spontaneously oxidized yielding a flavorings agent (responsible for aroma of butter) that is butyric acid diacetyl acetyl coA acetone butyric acid diacetyl acetyl coA acetone ANSWER DOWNLOAD EXAMIANS APP
Microbiology In Widal test the significant titres for H agglutinins is 1:50 or more 1:100 ormore 1:400 or more 1:200 or more 1:50 or more 1:100 ormore 1:400 or more 1:200 or more ANSWER DOWNLOAD EXAMIANS APP
Microbiology The most important bacterium developing acidity in both low and high salt brines is L. plantarum B. subtilis L. brevis L. lactis L. plantarum B. subtilis L. brevis L. lactis ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following is a gram-positive bacteria? Lactobacillus Staphylococci All of these Streptococci Lactobacillus Staphylococci All of these Streptococci ANSWER DOWNLOAD EXAMIANS APP
Microbiology Blackening in pickles occurs due to both (a) and (b) the formation of hydrogen sulfide by bacteria None of these growth of Pencillium both (a) and (b) the formation of hydrogen sulfide by bacteria None of these growth of Pencillium ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following determine the pathogenicity of Yersinia pestis? V and W antigens F1 envelope antigen All of these Production of pigmented colonies on haemin containing media V and W antigens F1 envelope antigen All of these Production of pigmented colonies on haemin containing media ANSWER DOWNLOAD EXAMIANS APP
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